Instructions

Place the trimmed and cleaned artichokes into ice cold water and lemon juice. You can leave the artichokes in this manner for 5 - 6 hours.

Using a sharp Japanese mandoline, begin to shave the raw baby artichokes into paper thin slices.

Place the artichoke shavings into a bowl and add the Lucini™ Parmigiano-Reggiano, Lucini® Premium Select Extra Virgin Olive Oil®, lemon juice and season.

Gently toss the salad and arrange the mache onto a plate. Top with the shaved artichoke salad and serve at once.

Since artichokes can be enjoyed during the Spring and Autumn seasons, you have a large window of opportunity to share your passion for artichokes with family and friends. Once you taste this raw artichoke salad, I am sure you will become just as addicted as I have. - Chef John Coletta

Recipe by:Chef John Coletta

Chef John Coletta's passion for food has led him to train and head some of the finest kitchens in the world --- from Shangri-La Hotel in Singapore, Caesars Palace hotel in Las Vegas to the Fairmont Hotel in Chicago.

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